Bilingual Bolognese with Tomato Basil

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant pasta dish blending Italian tradition with Spanish-inspired sweet peppers. This Italian-inspired pasta recipe, ready in about 55 minutes, pairs pasta, extra-virgin olive oil, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti pasta
• 3 tbsp extra-virgin olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 3 cloves minced garlic
• 1 lb ground beef
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1/4 cup finely chopped fresh basil
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp extra-virgin olive oil in a large Dutch oven over medium heat, add 1/2 cup diced red bell pepper and 1/2 cup diced yellow bell pepper, and sauté for 5 minutes until softened but not browned.
3. Step 3: Add 3 minced garlic cloves to the peppers and cook for 1 minute until fragrant, then add 1 lb ground beef, breaking it into small pieces with a spoon, and cook until no longer pink (about 5 minutes).
4. Step 4: Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, then simmer uncovered for 20 minutes until sauce thickens and coats the back of a spoon.
5. Step 5: Stir 1/4 cup fresh basil into the sauce, then add drained spaghetti and 1/4 cup reserved pasta water, tossing vigorously for 2 minutes until sauce clings to pasta, then serve topped with 1/2 cup grated Parmesan cheese.